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The National Center for Home Food Preservation

Cindee's Salsa

6-8 cups tomatoes that are peeled and chopped
6 cups peppers (can be any kind, we used bell peppers)
2 cup chopped or minced onion
3 tablespoons minced garlic
4 tablespoons minced clilantro
4 teaspoons oregano
3 teaspoons salt
1 teaspoon cumin
2 cups apple cider vinegar

Combine all ingredients in a large sauce-pot. Bring mixture to a boil. Reduce heat and simmer for 10 minutes. Ladle hot salsa into hot jars, leaving 1/4 inch-1/2 inch head space. Adjust two piece caps. Process 15 minutes in a boiling water bath.

Yield about 6 pints.

Roasted Pumpkin Seeds

In a bowl coat seeds with oil, butter and salt. For every two cups of seeds use 1 t oil, 1 t butter and 1 to 2 t salt. Spread the seeds and bake on a baking sheet at 225° F until seeds are golden, crisp and dry, about 1 hour. Stir frequently to prevent scorching. Cool and enjoy!

Peter's Spicy Pumpkin Seeds

To the above recipe add 1 tsp Worcestershire sauce; 1 tsp soy sauce; chili powder to taste; garlic salt to taste; cayenne pepper to taste; and seasoned salt to taste.

Ester's Sweet Pumpkin Seeds

¼ c butter, 2 cups seeds, 1 t cinnamon, ¼ t ground nutmeg and 2 T maple syrup. Spread the seeds and bake on a baking sheet at 225° F until seeds are golden, crisp and dry, about 1 hour. Stir frequently to prevent scorching.

Cinnamon Buttermilk Caramel Syrup

Ingredients

  • 3/4 cup half 'n half
  • 3/4 tablespoon vinegar
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/4 teaspsoon nutmeg
  • 1 teaspoon cinnamon
  • 1 stick salted butter
  • 2 tablespoons corn syrup
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla

Instructions

  1. Add vinegar to half 'n half and let it sit for about 5 minutes. (Alternative is to use 3/4 cup of buttermilk.)
  2. Put milk/vinegar mixture, brown sugar, granulated sugar, cinnamon, nutmeg, butter, corn syrup and baking soda in a large pot. The mixture foams up so make sure your pot is large enough.
  3. Bring to a boil over medium heat and then turn down to low. Cook on low for about 8 minutes stirring constantly.
  4. I used a flat bottom wooden spoon to stir and scrape the bottom. As the caramel cooks, it turns into a lovely golden color. It will darken more when the vanilla is added.
  5. Remove from heat and add the vanilla.
  6. Mix well. The syrup will thicken as it cools.

Makes 2 cups